Soup with Beer! (Plus You Get to Drink the Leftover)
January 4th 2008 21:35
Still cold. Still have a cold. Still feeling soup-y. This one's one of my all-time favorite soup recipes - cheese, beer, bacon, sour cream, onions...then you keel over with a heart attack as your arteries clog. Right now, though, with my bad cold, flat tire, and stuck in this long slog until...what, Chinese New Year? That's probably the next event'o'fun on the horizon...anyway, I'm not all that bothered about my arteries at the moment. Most types of ale or lager work well in this recipe, but my favorite way to make it is with a Foster's oil can. That way, when I have to drink up what's left in the can after using the 8 oz. called for in the recipe, I still get a decent glassful. (If I were inclined to pour it in a glass, that is, which I'm usually not).
Beer Cheese Soup
* 6 c. chicken broth
* 20 oz. (1 lb. 4 oz.) shredded sharp cheddar cheese
* 1/2 c. chopped onions
* 4 oz. half-and-half (or milk, if you want a slightly lower-fat version and/or can't be bothered to run out to the grocery store for half-and-half)
* 8 oz. beer
* 4 oz. (1/2 stick) butter
* 1/4 c. flour
* 1/4 c. cornstarch (or more if needed)
* Cooked, crumbled bacon
* Sliced green onions
* Sour cream
Saute the onions in butter in a large pot until they are soft.. Add the flour, blending it in a little bit at a time until it makes a sort of a paste around the onions. Heat up the broth in a separate pot, then slowly stir it into the onion/butter/flour mixture. Bring the broth to a boil and let it boil for 5 minutes. Turn the heat down so it's just simmering, then add the beer, mustard powder, and cheese. Let the soup simmer for 10 minutes. Measure the cornstarch into a small bowl. Stir a spoonful of the hot soup into the cornstarch, mixing until you have a smooth paste. Add this paste a bit at a time to the soup, stirring it in until the soup is thick. Add one more tablespoon of cornstarch (mixed with a little hot soup), then add another tablespoon if the soup needs to be even thicker. You can add up to 1/2 c. cornstarch in all. Stir the half-and-half into the soup, mix thoroughly, then simmer 5 more minutes. You may serve the soup garnished with crumbled bacon, sliced green onions, and even a blop of sour cream if you want to go all out.
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